Bring the taste of Fall to your morning with this fabulous Healthy Pumpkin Coffee Cake. No refined sugar, dairy free, gluten free and paleo.
My pumpkin cravings are still going strong lately. This pumpkin coffee cake such a great little addition to your breakfast or even as an afternoon snack with a cup of tea or a glass of cold milk. I think with that glass of cold milk is my favorite!
I decided to go completely gluten free on this recipe. Over the past year, I have been feeling a lot more discomfort and bloating after I eat foods with gluten. After doing some research, I decided to do some experimenting the past month with eliminating gluten entirely from my diet to see if I have an intolerance to it.
It has been easier than I thought it would be actually. I think sticking to our clean eating diet helped with the adjustment.
This pumpkin coffee cake is so easy and absolutely delicious. Feel free to make it with regular flour if you prefer. It’s fabulous no matter what. And because I like to be a little sneaky in my house, no one knew that it was gluten free and healthy. Love that even more!
Make it a great addition to your Thanksgiving Day too!
Healthy Pumpkin Coffee Cake
For the crumb topping
1/4 cup coconut flour
1/2 cup almond flour
2 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons coconut oil
2 tablespoons maple syrup
For the Coffee Cake
1 cup canned pumpkin
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup coconut sugar
4 eggs
1 cup almond flour
1/4 cup coconut flour
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
How to Make Pumpkin Coffee Cake
Preheat oven to 325° F
Line a square baking dish with parchment paper.
In a small bowl, combine the ingredients for the crumb topping. Mix until all dry ingredients are moistened. Set aside.
In a large bowl, combine the melted coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
Add the eggs and mix until blended well.
Then add the almond flour, coconut flour, cinnamon, pumpkin spice, baking soda, and salt.
Mix until completely blended.
Pour into prepared pan and sprinkle the top with the crumb topping.
Bake for 50-55 minutes.
Store in an air tight container in the refrigerator.
ENJOY!!
Try these other favorite pumpkin recipes too:
Healthy Pumpkin Cheesecake Bars
Healthy Gluten Free Pumpkin Bread
Healthy Pumpkin Coffee Cake
Ingredients
For the crumb topping
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
For the Coffee Cake
- 1 cup canned pumpkin
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 4 eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325° F
- Line a square baking dish with parchment paper.
- In a small bowl, combine the ingredients for the crumb topping. Mix until all the ingredients are moistened. Then set aside.
- In a large bowl, combine the melted pumpkin, coconut oil, maple syrup, and coconut sugar. Mix well.
- Add eggs and mix until blended well.
- Then add the almond flour, coconut flour, cinnamon, pumpkin spice, baking soda, and salt.
- Mix until completely blended.
- Pour into prepared pan and sprinkle the top with the crumb topping.
- Bake for 50-55 minutes or until a toothpick inserted comes out dry.
- Store in an air tight container in the refrigerator.
Nutrition
Adapted from Jays Baking Me Crazy
Megan says
I don’t know what to say that doesn’t sound like Yum! It just looks so good!
JANN Olson says
Love the crumble topping on a coffee cake. Looks yummy! Thanks for sharing with SYC.
hugs,
Jann
Miz Helen says
What a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great Thanksgiving and come back to see us real soon.
Miz Helen
Kathryn Doherty says
I am pumpkin obsessed! And this coffee cake looks so amazing! I would definitely be eating this at breakfast… and then all throughout the day! YUM!
Izabel @ 2dishingdivas.com says
This recipe sounds absolutely delicious and the healthy ingredients are an added bonus.
Thanks for sharing.
Julia says
Looks delicious! I cannot believe it’s paleo. I feel more comfortable when I limit my gluten intake too.